Once constrained to hi-tech professional restaurant kitchens, Sous-vide – a method of cooking food sealed in airtight plastic bags in a water bath for several hours – is gaining traction in both restaurants and kitchens at home.
The Nomiku is a portable sous vide that turns any pot into a slow-cooking water bath. The immersion circulator attaches to the side of any pot, and warms and swishes your water just as a sous vide machine would.
In 2013, property prices in the UK increased by over 11%. Living spaces may be getting more expensive (and smaller) but new schemes aim to make houses better connected and personally serviced too. How are people and brands reacting to the changing nature of our homes?
The home-cooked meal remains, in the popular imagination at least, a hallmark of a happy, healthy family. But according to a new study, this rose-tinted view obscures the negative effects of home cooking - namely that mothers are still taking on the lion’s share of the work.
Ordering a takeaway is great, but sometimes you want really want the comfort of a home-cooked meal. Start-up ComeCasero is bringing Mexican foodies the best of both worlds, with its platform connecting diners and home cooks looking to sell some extra portions.